Celery Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is the kind of thing that makes you do a double-take. Soaked raw cashews blended with tapioca starch and a touch of coconut oil create that signature melt and stretch — no dairy required, and no celery or celery-derived ingredients anywhere in the mix. The apple cider vinegar and lemon juice bring just enough tang to mimic the subtle brightness of traditional fresh mozzarella, while garlic powder rounds out the flavor beautifully. Watching the mixture transform in the pan — going from thin, pourable cream to a glossy, stretchy mass that pulls away from the sides — is genuinely one of the most satisfying moments in plant-based cooking. Once chilled and set, it slices cleanly, shreds easily, and re-melts on a hot pizza just like the real thing. It's the kind of recipe that earns a permanent spot in your rotation, whether you're building a caprese salad, topping a flatbread, or just snacking straight from the board.
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Learn more →Ingredients
6 servings
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- ¾ cup water
- 3 tbsp tapioca starch
- 1 tbsp refined coconut oil
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- ¾ tsp salt
- ½ tsp garlic powder
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a high-speed blender along with the water, tapioca starch, coconut oil, apple cider vinegar, lemon juice, salt, and garlic powder. Blend on high for 60–90 seconds until completely smooth with no visible cashew pieces — the mixture should look like thin, pourable cream.
- 2
Pour the blended mixture into a medium saucepan and set over medium heat. Cook, stirring constantly with a silicone spatula, for 5–8 minutes until the mixture thickens dramatically, pulls away from the sides of the pan, and becomes glossy and stretchy — it will look like melted mozzarella and stretch when you lift the spatula.
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